tag:blogger.com,1999:blog-8983746985182105288.post2826949985477078587..comments2008-04-09T12:20:35.547-04:00Comments on Red Ramekin: Would Not a Pita by Any Other Name...Miahttp://www.blogger.com/profile/09845851099174859716noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8983746985182105288.post-54166714486506166562008-04-09T11:45:00.000-04:002008-04-09T11:45:00.000-04:00"...high temperatures (700°F or 370°C), causing th..."...high temperatures (700°F or 370°C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven the layers of baked dough remain separated inside the deflated pita..."courtesy of Wikipedia- I wonder why the yeast forms just 2 layers??My personal favorite was the pine nut flatbread with yogurt sauce! Followed by a biscotti, of course. Awesome meal.Katienoreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-63711849949324670602008-04-08T18:17:00.000-04:002008-04-08T18:17:00.000-04:00I've never come across anyone making their own pit...I've never come across anyone making their own pita. How cool is that? I imagine it's just delicious fresh out of the oven.Christinehttp://holybasil.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8983746985182105288.post-23279398672062335152008-04-08T15:57:00.000-04:002008-04-08T15:57:00.000-04:00I love this idea! It actually reminds me a little ...I love this idea! It actually reminds me a little bit of a meal I had in Israel, made by this crazy Yemenite dude. It wasn't on pita, but it was a flatbread that he cooked in a skillet with red onion, tomatoes, and some spices and herbs. You'll have to find out how to make Yemenite pancake/flatbread-y stuff.Emmahttp://www.blogger.com/profile/02541486313834598977noreply@blogger.com